Chickpea Soup II

Chickpea Soup II

14 Reviews 1 Pic
Linda
Recipe by  Linda

“This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.

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Reviews (14)

Rate This Recipe
MISS_SCARLET
29

MISS_SCARLET

I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time, and it turned out wonderfully! I added some salt to the recipe, extra mushrooms, some diced canned tomatoes, and a TON of chopped spinach -- I served it to friends, who immediately asked for the recipe, including my variations to it!

Rose
21

Rose

I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil, about 1 pound of mushrooms, lots of garlic, 1 tablespoon Italian seasoning, salt, 2 8 oz. cans of tomato sauce and 1 can diced tomatoes with onion & garlic. Add spinach second to last and beans very last. This made a large amount and was even very good warmed up the second time around!

Tamara
8

Tamara

Not as flavorful and good as I hoped it would be.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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